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DETROIT ATHLETIC CLUB RICE PUDDING
1 pound golden raisins
1 quart Half-and-Half
12 ounces sugar
2 cups heavy cream
8 egg yolks
1 gallon milk
1 teaspoon vanilla extract
1 pound rice (uncooked)
Lemon zest from 5 lemons (use a grater to remove the zest)
To plump up the raisins, put raisins in a saucepan; cover them with hot water; simmer for 5 minutes then drain. Set aside for later use.
In a bowl, combine Half-and-Half and sugar; stir until sugar dissolves. Set aside for later use.
In a bowl, combine heavy cream and yolks; set aside for later use.
Blanch the rice:
Put the rice in boiling water to cover for 1 minute, then drain; set aside.
Warm milk and vanilla in a saucepan. Add the blanched rice to the warmed milk. Cook, stirring occasionally until the pudding thickens.
Add the sugar and Half-and-Half mixture to the pudding. Continue cooking until the pudding thickens more (water will evaporate and the rice will release starch and the rice will expand as it absorbs liquid).
When the pudding is thick, temper it with the cream and egg yolk mixture. To temper: Stir a couple of spoonfuls of the hot pudding into the cream/yolk mixture. Once combined, stir in a couple more spoonfuls of hot pudding. (By stirring in the hot with the cold, the cream/yolk mixture warms up slowly so that the yolks do not cook/curdle and float around as chunks when added to the hot pudding.) Next, stir the tempered cream/yolk mixture into the hot pudding.
Continue cooking until the pudding thickens. Then add the plumped raisins and lemon zest; stir to combine.
TO SERVE:
Put the cooked pudding into individual serving bowls or one large bowl. Dust the top of the pudding with cinnamon. Next put a 1/4-inch thick layer of sweetened whipped cream (recipe below) on top of the pudding. (Optional: Place the pudding under the oven broiler to lightly brown the whipped cream layer.)
SWEETENED WHIPPED CREAM
1 cup heavy cream
2 tablespoons confectioner’s sugar, sifted
Whip the heavy cream. Add confectioner’s sugar when the whipped cream is 90% whipped.
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